1 00:00:08,960 --> 00:00:11,840 Speaker 1: Hello, and welcome to food Stuff. I'm Lauren Vocaba and 2 00:00:11,840 --> 00:00:16,560 Speaker 1: I'm Anny Reese, and today we're talking about kiche. Yes, 3 00:00:17,079 --> 00:00:19,440 Speaker 1: and and this is to kind of like stave off 4 00:00:19,520 --> 00:00:23,240 Speaker 1: Annie's I'm not going to say insane, that would be impolite, 5 00:00:23,360 --> 00:00:26,520 Speaker 1: but but just high level egg fascination. I have a 6 00:00:26,560 --> 00:00:31,080 Speaker 1: lot of enthusiasm for eggs. You've probably got a taste 7 00:00:31,080 --> 00:00:33,720 Speaker 1: of it in whiskey sour. When I discovered the complimentary 8 00:00:33,760 --> 00:00:38,240 Speaker 1: bar egg, I went on a crazy Easter egg hunts 9 00:00:39,960 --> 00:00:42,200 Speaker 1: kind of because that I learned about Easter and why 10 00:00:42,520 --> 00:00:45,800 Speaker 1: the whole egg thing. Anyway, Lauren was very kind and 11 00:00:45,800 --> 00:00:48,360 Speaker 1: I was like, well that's too keiche, because there's also 12 00:00:48,440 --> 00:00:51,920 Speaker 1: another fascinating thing I stumbled across with keiche. So it 13 00:00:52,000 --> 00:00:54,400 Speaker 1: kind of combined the two and we will be talking 14 00:00:54,400 --> 00:01:00,520 Speaker 1: about it and believe me, so quiche. Yeah, what is it? Keisha? 15 00:01:00,800 --> 00:01:02,800 Speaker 1: It's it's one of those dishes that can be made 16 00:01:02,800 --> 00:01:05,120 Speaker 1: with just about anything you like. But the base is 17 00:01:05,160 --> 00:01:09,360 Speaker 1: so simple. It's just a savory egg custard baked into 18 00:01:09,440 --> 00:01:14,000 Speaker 1: a single crust. Simple quiche. You can suspend cheese, meats, 19 00:01:14,000 --> 00:01:16,400 Speaker 1: and or vegetables in the custard before you bake it. 20 00:01:16,760 --> 00:01:20,880 Speaker 1: The results should be a velvety, textured, kind of slightly quivery, 21 00:01:20,959 --> 00:01:24,000 Speaker 1: sort of jello like filling in a nice flaky crust. 22 00:01:24,440 --> 00:01:26,640 Speaker 1: And keche can be served either hot or cold, or 23 00:01:26,880 --> 00:01:30,560 Speaker 1: any temperature in between. Really, a listener with the Twitter 24 00:01:30,600 --> 00:01:34,000 Speaker 1: handle restless Living says their father in law calls it 25 00:01:34,080 --> 00:01:37,080 Speaker 1: omelet pie with that weird French name. That's such a 26 00:01:37,160 --> 00:01:41,200 Speaker 1: bad thing to say, it really is and uh. And 27 00:01:41,240 --> 00:01:44,080 Speaker 1: the variations are pretty much endless. The crust can be 28 00:01:44,160 --> 00:01:47,760 Speaker 1: pastry or puff or or bread dough. The fillings can 29 00:01:47,800 --> 00:01:50,280 Speaker 1: be just whatever you dany want. It's sort of like 30 00:01:50,280 --> 00:01:54,960 Speaker 1: a custard based pizza. Yeah, bacon, cheese, mushrooms, and spinach 31 00:01:54,960 --> 00:01:58,080 Speaker 1: are pretty classic, but you can put anything you want in. 32 00:01:58,120 --> 00:02:02,040 Speaker 1: Their options are endless, and according to Urban Dictionary, keisha 33 00:02:02,120 --> 00:02:07,000 Speaker 1: slang for hot or seriously hot, or even next level 34 00:02:07,120 --> 00:02:10,200 Speaker 1: of hotness. I've never heard this, but I thought it 35 00:02:10,240 --> 00:02:14,200 Speaker 1: was interesting. So let's look at the history a bit. 36 00:02:14,360 --> 00:02:16,880 Speaker 1: If we break keysh down to bare bones a pastry 37 00:02:16,960 --> 00:02:20,520 Speaker 1: shell filled with savory mixture of eggs, fat seasoning. They've 38 00:02:20,520 --> 00:02:23,600 Speaker 1: been around since ancient Roman times. Yeah, this this was 39 00:02:23,639 --> 00:02:27,560 Speaker 1: about the time that domestic chickens became widespread, and so 40 00:02:27,680 --> 00:02:31,200 Speaker 1: with their newfound abundance of eggs, Romans figured out that 41 00:02:31,280 --> 00:02:34,040 Speaker 1: eggs are pretty good bind engagents, and they made lots 42 00:02:34,040 --> 00:02:37,600 Speaker 1: of different eggy dishes called patina um, named for the 43 00:02:37,600 --> 00:02:39,800 Speaker 1: sort of pie pan that they were baked in, and 44 00:02:39,840 --> 00:02:41,840 Speaker 1: these could be savory or sweet or both at the 45 00:02:41,880 --> 00:02:45,880 Speaker 1: same time, and either more omelet like or more custard like. 46 00:02:46,040 --> 00:02:48,560 Speaker 1: The custard part was kind of influenced by the Greeks, 47 00:02:48,760 --> 00:02:51,040 Speaker 1: and I guess brains were a real popular add in. 48 00:02:51,600 --> 00:02:55,200 Speaker 1: I didn't stumble across that in my research. Okay, there 49 00:02:55,280 --> 00:02:58,800 Speaker 1: there you go. Um. But they didn't necessarily have a crust, 50 00:02:58,880 --> 00:03:02,440 Speaker 1: but when they did, the crest of these early kish is, 51 00:03:02,760 --> 00:03:06,280 Speaker 1: much like coffins, were not meant to be eaten. They 52 00:03:06,280 --> 00:03:08,760 Speaker 1: were containers or even used as a sort of paper 53 00:03:08,800 --> 00:03:12,520 Speaker 1: towel to soak up the juices. Um. Yeah, much like 54 00:03:12,560 --> 00:03:14,600 Speaker 1: today's kish is. They could be really simple with just 55 00:03:14,720 --> 00:03:19,240 Speaker 1: meat and potatoes, or quite elaborate, made with quail, peacock, 56 00:03:19,360 --> 00:03:23,800 Speaker 1: our whole stuffed lamb, whole stuff lamb. Okay that's a 57 00:03:23,880 --> 00:03:27,480 Speaker 1: very large pie. Yeah. Yes. Across Europe you could find 58 00:03:27,639 --> 00:03:30,760 Speaker 1: huge early kishes for ceremonies and small cold ones for 59 00:03:30,800 --> 00:03:34,520 Speaker 1: more regular meals, and a whole trade existed around selling 60 00:03:34,600 --> 00:03:39,400 Speaker 1: leftover pastry, sometimes made more appetizing question mark when soaked 61 00:03:39,400 --> 00:03:41,960 Speaker 1: with meat juice, to the poor who would gather outside 62 00:03:41,960 --> 00:03:45,400 Speaker 1: castles and other aristocratic dwellings trying to get some of 63 00:03:45,400 --> 00:03:49,840 Speaker 1: the stuff. Yeah, whole trade. Skipping ahead to medieval Europe, 64 00:03:49,920 --> 00:03:52,280 Speaker 1: tarts at the time could be either a dessert thing 65 00:03:52,400 --> 00:03:55,040 Speaker 1: or more of a non dessert thing, and some of 66 00:03:55,040 --> 00:03:59,840 Speaker 1: them resembled modern day kiche. They'd sometimes be called Crestard's crustar, 67 00:04:01,160 --> 00:04:04,520 Speaker 1: which I just pronounced with the French accent. I appreciated it. 68 00:04:05,240 --> 00:04:08,040 Speaker 1: On every day, a meatless day for Christians, there was 69 00:04:08,080 --> 00:04:10,080 Speaker 1: a recipe for a tart that called for cheese, egg, 70 00:04:10,120 --> 00:04:13,920 Speaker 1: spices and pastry crust. That sounds fairly keish like. And 71 00:04:13,960 --> 00:04:17,719 Speaker 1: here's the recipe. It's an old, ye old English. So 72 00:04:17,800 --> 00:04:21,680 Speaker 1: here we go parboil onions and sage and parsley and 73 00:04:21,760 --> 00:04:25,080 Speaker 1: hew them small. Then take good fat cheese and bray 74 00:04:25,120 --> 00:04:28,240 Speaker 1: it and do their two eggs and temper it up 75 00:04:28,320 --> 00:04:31,479 Speaker 1: there with and do their too. Butter and sugar and 76 00:04:31,640 --> 00:04:35,160 Speaker 1: raisings of corns and powder of ginger and of canell 77 00:04:35,680 --> 00:04:37,839 Speaker 1: metal all this well together and do it in the 78 00:04:37,880 --> 00:04:41,479 Speaker 1: coffin and bake it uncovered and serve it forth. Since 79 00:04:41,480 --> 00:04:43,679 Speaker 1: we questioned the word twice, I want to remind everyone 80 00:04:43,800 --> 00:04:46,280 Speaker 1: in case any woe either didn't catch your apple pie 81 00:04:46,279 --> 00:04:49,520 Speaker 1: episode or is forgotten. The term coffin was one of 82 00:04:49,640 --> 00:04:53,720 Speaker 1: ye old terms for a for pie crust, yes, which 83 00:04:53,800 --> 00:04:56,760 Speaker 1: is charming as all get out. It kind of is. 84 00:04:56,880 --> 00:04:59,880 Speaker 1: It's usually spelled with a why too. Yeah, I appreciate 85 00:04:59,920 --> 00:05:01,360 Speaker 1: it as you do, but but you know that that 86 00:05:01,400 --> 00:05:03,359 Speaker 1: sounds that sounds like a nice kiche. I'd eat that. 87 00:05:04,440 --> 00:05:09,479 Speaker 1: Another recipe of mediaval Europe tart debris, also echoes of kiche. 88 00:05:10,040 --> 00:05:13,400 Speaker 1: Take a crust inch deep in a trap, take yolks 89 00:05:13,520 --> 00:05:16,359 Speaker 1: of erin raw and cheese, ryan and meddle it and 90 00:05:16,360 --> 00:05:19,560 Speaker 1: the yolks together and do their two powder ginger, sugar, 91 00:05:19,560 --> 00:05:22,440 Speaker 1: saffron and salt. Do it in a trap, bake it 92 00:05:22,640 --> 00:05:24,440 Speaker 1: and serve it four if I love, serve it for 93 00:05:24,640 --> 00:05:28,720 Speaker 1: if I serve it fourth. It sounds so much more 94 00:05:28,800 --> 00:05:31,560 Speaker 1: epic than what's really happening. Yeah, yeah, you basically have 95 00:05:31,640 --> 00:05:33,880 Speaker 1: to be like like Patrick Stewart in order to really 96 00:05:34,440 --> 00:05:38,040 Speaker 1: say it. Correctly. These spiced baked custards with a crust 97 00:05:38,080 --> 00:05:41,760 Speaker 1: where sometimes also called Duchet's, and a honey sweetened one 98 00:05:41,800 --> 00:05:44,279 Speaker 1: was reportedly served at the coronation of King Henry the 99 00:05:44,320 --> 00:05:49,520 Speaker 1: Fourth in very fancy. Indeed, when a lot of us 100 00:05:49,560 --> 00:05:53,279 Speaker 1: think of kiche and the modern kiche wager, Kish Lorraine 101 00:05:53,320 --> 00:05:58,760 Speaker 1: comes to mind. This originated in what is now Lorraine, France. Yes, 102 00:05:58,839 --> 00:06:01,920 Speaker 1: but in medieval era the area was the Germanic kingdom 103 00:06:02,320 --> 00:06:06,400 Speaker 1: of Lathoringian. Yeah. Lorien has actually only been under French 104 00:06:06,480 --> 00:06:10,840 Speaker 1: rule for about three years now, like as in like seventeen. Yeah. 105 00:06:11,000 --> 00:06:13,560 Speaker 1: The word keish itself comes from the Franco German word 106 00:06:13,600 --> 00:06:17,800 Speaker 1: for cake kuhn or kusha, so it's actually kind of German. 107 00:06:17,920 --> 00:06:20,720 Speaker 1: Probably a German chef created it. We don't know. Borders 108 00:06:20,720 --> 00:06:23,599 Speaker 1: are complicated. Oh, if you haven't heard of keisha Lorraine, 109 00:06:23,720 --> 00:06:27,600 Speaker 1: it's a bacon and classically gray air or um sometimes 110 00:06:27,600 --> 00:06:31,480 Speaker 1: crime fresh. Right. It's pretty tasty. Yeah, and they were 111 00:06:31,520 --> 00:06:37,279 Speaker 1: generally made in a cast iron skillet. According to Larousse gastronomy, 112 00:06:37,760 --> 00:06:41,520 Speaker 1: he should only be served as an order, never as 113 00:06:41,560 --> 00:06:45,080 Speaker 1: a dessert course. Oh no, definitely not as a big 114 00:06:45,120 --> 00:06:50,159 Speaker 1: folk pa. If you add onions. You have keish alsen seriously, 115 00:06:50,240 --> 00:06:54,920 Speaker 1: so many regional varieties. But what about keish in the US? 116 00:06:55,000 --> 00:07:00,880 Speaker 1: Keisha the United States? Maybe sexism, buddy, Yeah, we'll talk 117 00:07:00,880 --> 00:07:03,360 Speaker 1: all about that after a quick break from a word 118 00:07:03,360 --> 00:07:17,560 Speaker 1: for our sponsor. So, keiche started as a staple in 119 00:07:17,640 --> 00:07:22,280 Speaker 1: rural areas, which the simplicity of ingredients kind of reflects. Sure, 120 00:07:22,400 --> 00:07:23,720 Speaker 1: you know you've got eggs, You've got a little bit 121 00:07:23,720 --> 00:07:26,160 Speaker 1: of left over dairy, whatever else in here, um ice 122 00:07:26,200 --> 00:07:28,800 Speaker 1: box you need to get rid of, right, But it's 123 00:07:28,800 --> 00:07:31,600 Speaker 1: spread from there, becoming popular in the U s sometime 124 00:07:31,680 --> 00:07:35,600 Speaker 1: around the nineteen fifties, really trending in the US in 125 00:07:35,640 --> 00:07:38,440 Speaker 1: the sixties and seventies. Yeah, keish in America is a 126 00:07:38,440 --> 00:07:41,200 Speaker 1: bit more like a podcast role thing than the traditional 127 00:07:41,320 --> 00:07:44,559 Speaker 1: French kiche. French kiche was thinner compared to the deep 128 00:07:44,640 --> 00:07:48,440 Speaker 1: dish American variety. Of course, Americans added all kinds of 129 00:07:48,440 --> 00:07:50,720 Speaker 1: stuff to kiche. It was fairly common to find kiche 130 00:07:50,760 --> 00:07:53,640 Speaker 1: on restaurant menus. You could buy slices of keish, typically 131 00:07:53,640 --> 00:07:56,880 Speaker 1: served with a salad, pretty much anywhere. You could have 132 00:07:56,960 --> 00:07:58,920 Speaker 1: keysh for brunch, for lunch, for dinner. As a snack. 133 00:07:59,320 --> 00:08:02,080 Speaker 1: You get the idea. According to Jean Anderson's The American 134 00:08:02,120 --> 00:08:04,800 Speaker 1: Century Cookbook, the most Popular Recipes of the twentieth Century. 135 00:08:04,840 --> 00:08:08,000 Speaker 1: Despite a handful of cookbooks containing keish recipes from the 136 00:08:08,040 --> 00:08:11,560 Speaker 1: nineteen thirties onward, quote, keish madness didn't descend upon us 137 00:08:11,640 --> 00:08:14,800 Speaker 1: until the late nineteen seventies and Go Go eighties, when 138 00:08:14,880 --> 00:08:19,680 Speaker 1: chefs outdid themselves dreaming off the wall Combos and Sylvia 139 00:08:19,800 --> 00:08:23,600 Speaker 1: Lovegun wrote in her book Fashionable Food, Seven Decades of 140 00:08:23,600 --> 00:08:27,560 Speaker 1: Food Fads. While keish was both a popular and hearty appetizer, 141 00:08:27,600 --> 00:08:30,360 Speaker 1: it was also sturdy and could be held for hours. 142 00:08:30,800 --> 00:08:34,120 Speaker 1: Keisha's enduring popularity into the seventies had a great deal 143 00:08:34,160 --> 00:08:37,560 Speaker 1: to do with the scope it allowed creative cooks. And 144 00:08:37,720 --> 00:08:41,199 Speaker 1: speaking of creative cooks, Julia Child helped make keish more 145 00:08:41,280 --> 00:08:43,679 Speaker 1: mainstream in the US by including it in her cookbooks, 146 00:08:43,679 --> 00:08:47,360 Speaker 1: which chefs referenced from many item ideas. Her version of 147 00:08:47,440 --> 00:08:51,200 Speaker 1: Keishla Rein did without the bacon huh, just stuff why? 148 00:08:51,320 --> 00:08:53,800 Speaker 1: And keish grew popular in England around the same time, 149 00:08:53,840 --> 00:08:56,360 Speaker 1: although they called it ham and cheese pie, and it 150 00:08:56,440 --> 00:08:59,240 Speaker 1: also sometimes had a top crests with the top crest 151 00:08:59,320 --> 00:09:03,800 Speaker 1: that's bold, very bold. When the Kennedy's are in the 152 00:09:03,800 --> 00:09:06,440 Speaker 1: White House there love a French food was well known 153 00:09:07,120 --> 00:09:11,360 Speaker 1: from renee Verdans nineteen sixty seven The White House Chef Cookbook. 154 00:09:12,000 --> 00:09:14,480 Speaker 1: Mr Kennedy was very fond of the tiny kishes he 155 00:09:14,520 --> 00:09:17,480 Speaker 1: had for lunch and had this cookbook included a recipe 156 00:09:17,480 --> 00:09:21,720 Speaker 1: for Kish Lorraine. We may have reached peak American Kish 157 00:09:21,880 --> 00:09:25,040 Speaker 1: in the early nineteen eighties. By one there were these 158 00:09:25,040 --> 00:09:28,599 Speaker 1: boutique Kish restaurants like Miss Tissues in l a and 159 00:09:28,640 --> 00:09:31,319 Speaker 1: they were selling pies for up to fifty dollars a pop, 160 00:09:31,600 --> 00:09:33,720 Speaker 1: which is a little bit over a hundred and thirty 161 00:09:33,760 --> 00:09:38,760 Speaker 1: dollars today. Yeah. According to an article from the time 162 00:09:38,800 --> 00:09:42,240 Speaker 1: in People magazine, their clientele list read like the bell 163 00:09:42,320 --> 00:09:46,040 Speaker 1: Are phone book. There was an article and People magazine 164 00:09:46,559 --> 00:09:53,360 Speaker 1: about Yes, that's pretty excellent, but it couldn't last the 165 00:09:53,480 --> 00:09:56,320 Speaker 1: Kish bubble burst it did. The popularity of Kish took 166 00:09:56,360 --> 00:09:58,839 Speaker 1: a steep dive in the US and in the UK 167 00:09:59,000 --> 00:10:01,240 Speaker 1: to a lesser extent in nineteen eighties for two main 168 00:10:01,280 --> 00:10:12,199 Speaker 1: reasons fear of cholesterol and masculine stereotypes. Ummm, I don't know, okay, 169 00:10:12,240 --> 00:10:14,600 Speaker 1: So this brings us to the weird kind of sexist 170 00:10:14,600 --> 00:10:17,319 Speaker 1: bit of the episode. So, okay, there was this kind 171 00:10:17,360 --> 00:10:20,559 Speaker 1: of oversaturation of kish Is in popular culture, and they're 172 00:10:20,559 --> 00:10:23,319 Speaker 1: a little bit fussy to make, and they were perceived 173 00:10:23,360 --> 00:10:25,800 Speaker 1: as kind of bougie, sort of like the pumpkin spice 174 00:10:25,840 --> 00:10:28,520 Speaker 1: latte of their time, I guess, And so they wound 175 00:10:28,600 --> 00:10:33,680 Speaker 1: up seeming unmasculine. Yeah, to the ridiculous point that in 176 00:10:34,480 --> 00:10:37,880 Speaker 1: two a book descended upon the US called Real Men 177 00:10:38,000 --> 00:10:42,280 Speaker 1: don'ty Keiche. It was written by a twentiesomething year old humorist, 178 00:10:42,280 --> 00:10:45,000 Speaker 1: a satirist of first as kind of a long essay 179 00:10:45,040 --> 00:10:47,600 Speaker 1: that was published in Playboy and then expanded into this 180 00:10:47,640 --> 00:10:50,040 Speaker 1: book that would sit on the New York Times bestseller 181 00:10:50,120 --> 00:10:54,160 Speaker 1: list for over a year. Wow, and I have kind 182 00:10:54,160 --> 00:10:56,040 Speaker 1: of a long quota. I want to read about how 183 00:10:56,080 --> 00:10:59,880 Speaker 1: it started from an April first, nineteen two article in 184 00:11:00,000 --> 00:11:02,840 Speaker 1: the Chicago Tribune written by Bob Green, so you can 185 00:11:02,880 --> 00:11:06,200 Speaker 1: kind of get a taste of what this was. Rejoice, 186 00:11:06,360 --> 00:11:09,280 Speaker 1: all you American men who are sick of having Alan 187 00:11:09,400 --> 00:11:13,800 Speaker 1: Alda held up as your role model, racquetball held up 188 00:11:13,800 --> 00:11:16,520 Speaker 1: as your sports model, and Keish held up as your 189 00:11:16,559 --> 00:11:19,960 Speaker 1: food model. You have a new hero. His name is 190 00:11:20,000 --> 00:11:23,280 Speaker 1: Bruce Fearstein. He is an author and his credo is 191 00:11:23,360 --> 00:11:27,480 Speaker 1: simple and pure. Real men don't eate Keish. Fear Stein 192 00:11:27,640 --> 00:11:30,319 Speaker 1: has set out to define, once again, to a nation 193 00:11:30,360 --> 00:11:33,240 Speaker 1: that has somehow forgotten it, what real men are and 194 00:11:33,280 --> 00:11:36,680 Speaker 1: what real men do. The first salvo of his real 195 00:11:36,760 --> 00:11:41,040 Speaker 1: Man Manifesto appears in my issue of Playboy, and then 196 00:11:41,040 --> 00:11:44,200 Speaker 1: he goes on to quote your Stein. Real men do 197 00:11:44,280 --> 00:11:48,600 Speaker 1: not have meaningful dialogues. Real men do not find things 198 00:11:48,640 --> 00:11:51,760 Speaker 1: super Real men do not wear anything with more than 199 00:11:51,840 --> 00:11:56,360 Speaker 1: four zippers. Real men do not wear bikini underwear. Real 200 00:11:56,440 --> 00:12:00,040 Speaker 1: men do not have vanity license plates for things you 201 00:12:00,080 --> 00:12:05,520 Speaker 1: won't find in real men's pockets, lip balm, breath freshener, opera, tickets, 202 00:12:05,559 --> 00:12:08,920 Speaker 1: and recipes for kiche. A real man would be an 203 00:12:08,960 --> 00:12:12,680 Speaker 1: airline pilot. A kiche eater would be a travel agent. 204 00:12:13,440 --> 00:12:20,320 Speaker 1: The real man's diet steak, hamburger, cheeseburger, bacon, cheeseburger, pizza, burger, chili, burger, Hammond, 205 00:12:20,360 --> 00:12:23,880 Speaker 1: Swiss on rice, spaghetti, matc, rooney and cheese, French fries, 206 00:12:23,920 --> 00:12:26,600 Speaker 1: home fries, hash brown potato chips, pretzels, beer and ported 207 00:12:26,600 --> 00:12:29,320 Speaker 1: beer and port dark beer. Corn on the cop orange soda. 208 00:12:29,760 --> 00:12:36,880 Speaker 1: Real men will avoid the quiche of death. That's some 209 00:12:36,960 --> 00:12:41,320 Speaker 1: pretty serious stuff. Was there a problem with with like 210 00:12:41,679 --> 00:12:44,360 Speaker 1: chapstick and breath freshener. I don't know. If they're just 211 00:12:44,360 --> 00:12:47,360 Speaker 1: supposed to have chapped lips and smell terrible and all 212 00:12:47,360 --> 00:12:50,839 Speaker 1: the ladies who want to kiss you, then yeah, so 213 00:12:50,880 --> 00:12:54,280 Speaker 1: that's a lot. This is also I ran across this, 214 00:12:54,520 --> 00:12:55,960 Speaker 1: and that's one of the reasons I wanted to do 215 00:12:56,040 --> 00:12:58,280 Speaker 1: kiche that I mentioned beginning. Real men don't accas, and 216 00:12:58,320 --> 00:13:01,160 Speaker 1: I was like, WHOA, I need to look into this. 217 00:13:01,800 --> 00:13:05,520 Speaker 1: So after that there was a follow up from the 218 00:13:05,559 --> 00:13:09,720 Speaker 1: April twelfth edition of the Chicago Tribune. He gets it 219 00:13:09,760 --> 00:13:12,240 Speaker 1: looks as if the Keysheeters really are about to take 220 00:13:12,240 --> 00:13:15,160 Speaker 1: over the world. Recently we discussed the real men versus 221 00:13:15,240 --> 00:13:19,760 Speaker 1: Keysheeters controversy. Now I've come across startling evidence that indicates 222 00:13:19,760 --> 00:13:23,000 Speaker 1: the Keysheeters are becoming a greater force than anyone may 223 00:13:23,040 --> 00:13:26,960 Speaker 1: have previously imagined, and all too real man caves into keish. 224 00:13:28,640 --> 00:13:31,360 Speaker 1: This piece would go into how one Eric Weber, who 225 00:13:31,400 --> 00:13:33,840 Speaker 1: had previously written a book called How to Pick Up Girls, 226 00:13:34,160 --> 00:13:39,480 Speaker 1: followed it up with a decidedly different book called Connecting Okay, 227 00:13:39,520 --> 00:13:41,640 Speaker 1: I think the whole thing was meant to be at 228 00:13:41,720 --> 00:13:45,480 Speaker 1: least a little bit facetious or satirical, but I'm not 229 00:13:45,679 --> 00:13:50,040 Speaker 1: positive that all of the fans of the book got that. No, 230 00:13:50,559 --> 00:13:54,400 Speaker 1: and when I first found this, a lot of people 231 00:13:54,400 --> 00:13:58,040 Speaker 1: took it very seriously. Yeah, are not very seriously, but 232 00:13:58,160 --> 00:14:00,599 Speaker 1: they agreed with it. Yeah. Yeah. They took it on 233 00:14:00,800 --> 00:14:05,360 Speaker 1: as kind of their creedo. So sorry about it. Kish. 234 00:14:05,679 --> 00:14:10,920 Speaker 1: And then in n Um the Chicago Tribunes, Beverly Dillon 235 00:14:11,000 --> 00:14:13,719 Speaker 1: wrote in the Fickle World of Food Fads, one of 236 00:14:13,760 --> 00:14:17,400 Speaker 1: the biggest trends a few years ago was kish, basically 237 00:14:17,400 --> 00:14:19,480 Speaker 1: a pie crest filled with an egg custard. The kish 238 00:14:19,560 --> 00:14:23,640 Speaker 1: lends itself to embellishment. Cook's found that just about anything 239 00:14:23,640 --> 00:14:26,280 Speaker 1: could be added to the egg filling, from vegetables to seafood. 240 00:14:26,520 --> 00:14:30,520 Speaker 1: Kish became so identified with trendy food that it inspired 241 00:14:30,560 --> 00:14:35,600 Speaker 1: the popular question do real manny keish? After that, the 242 00:14:35,640 --> 00:14:38,080 Speaker 1: dish seemed to lose favor. It's now time to bring 243 00:14:38,120 --> 00:14:40,920 Speaker 1: it back. Some real men say, now is the time 244 00:14:41,040 --> 00:14:46,880 Speaker 1: to bring that kiche. A lot of debate about the kish. 245 00:14:48,680 --> 00:14:52,720 Speaker 1: I guess it's kind of been rehabilitated, although I will 246 00:14:52,720 --> 00:14:55,240 Speaker 1: say I think of it as kind of a fancy 247 00:14:55,280 --> 00:14:58,640 Speaker 1: brunch thing, and I do personally feel like I see 248 00:14:58,680 --> 00:15:01,520 Speaker 1: more women ordering it, And in my own experience, the 249 00:15:01,560 --> 00:15:07,240 Speaker 1: only time I've ever had kiche ever is at funeral wakes. Really, yeah, 250 00:15:07,880 --> 00:15:11,440 Speaker 1: I kind of have a negative association with it. It's 251 00:15:11,440 --> 00:15:13,960 Speaker 1: just like people bring it, I guess, because it can 252 00:15:13,960 --> 00:15:18,040 Speaker 1: be served at any temperature. Yeah, it lasts. Yeah, it's 253 00:15:18,240 --> 00:15:19,800 Speaker 1: got a lot of protein in it. You know. That's 254 00:15:19,840 --> 00:15:23,720 Speaker 1: that's good. We'll have to give it another go. Okay, 255 00:15:23,800 --> 00:15:25,240 Speaker 1: it's it's one of the foods that I shouldn't really 256 00:15:25,280 --> 00:15:30,720 Speaker 1: eat because of the high content. So yeah, it's okay. 257 00:15:30,960 --> 00:15:34,720 Speaker 1: Speaking of this question of kish in, there was a 258 00:15:34,720 --> 00:15:37,680 Speaker 1: study that was published in the journal Social Psychological and 259 00:15:37,800 --> 00:15:42,080 Speaker 1: Personality Science called Real Men Don't Eat Kiche Regulation of 260 00:15:42,120 --> 00:15:46,640 Speaker 1: gender expressive choices by men. The authors ran a series 261 00:15:46,640 --> 00:15:49,680 Speaker 1: of experiments to see whether men and women would would 262 00:15:49,680 --> 00:15:53,440 Speaker 1: display a preference for masculine perceived or feminine perceived foods 263 00:15:53,480 --> 00:15:56,800 Speaker 1: from a menu, and furthermore, whether they would be stressed 264 00:15:56,800 --> 00:16:00,520 Speaker 1: out about their choices. And they used words choice along 265 00:16:00,520 --> 00:16:02,960 Speaker 1: with kind of common stereotypes, you know, like meat as 266 00:16:03,000 --> 00:16:06,280 Speaker 1: masculine salad is feminine to to create these these perceptions, 267 00:16:06,800 --> 00:16:09,520 Speaker 1: and they found that given a too short chunk of 268 00:16:09,560 --> 00:16:11,960 Speaker 1: time to choose something from the menu, both men and 269 00:16:12,000 --> 00:16:15,400 Speaker 1: women would order a pretty even myths of masculinized and 270 00:16:15,440 --> 00:16:19,000 Speaker 1: feminized foods, but given as much time as they wanted 271 00:16:19,000 --> 00:16:22,680 Speaker 1: to peruse the menu, men would gravitate towards the masculine 272 00:16:22,680 --> 00:16:26,600 Speaker 1: foods and women would still order basically whatever they wanted. 273 00:16:27,120 --> 00:16:29,480 Speaker 1: They later ran an experiment that found that that having 274 00:16:29,520 --> 00:16:33,480 Speaker 1: to pick amongst these lady and do gendered items did 275 00:16:33,560 --> 00:16:37,560 Speaker 1: indeed seem to stress guys out. Men performed worse on 276 00:16:37,600 --> 00:16:41,080 Speaker 1: a subsequent memory task and women did not. And this 277 00:16:41,120 --> 00:16:44,080 Speaker 1: all seems to confirm other research that men are generally 278 00:16:44,080 --> 00:16:47,800 Speaker 1: more concerned about appearing gender normative than women are up 279 00:16:47,840 --> 00:16:50,920 Speaker 1: to and including their dietary choices a k a. The 280 00:16:50,960 --> 00:16:54,680 Speaker 1: patriarchy hurts everyone. Yes it does. And back on my 281 00:16:54,760 --> 00:16:57,520 Speaker 1: old show, back when I used to produce stuff Mom 282 00:16:57,560 --> 00:17:01,360 Speaker 1: Never told You videos, we did an episode on why 283 00:17:01,720 --> 00:17:06,240 Speaker 1: men are more associated with like meat, eating meat, and um, 284 00:17:06,400 --> 00:17:08,280 Speaker 1: it's really interesting and has to kind of do with 285 00:17:08,359 --> 00:17:12,000 Speaker 1: the fact that they were working like old old times, 286 00:17:12,000 --> 00:17:16,560 Speaker 1: old days. They were working long hours like and there 287 00:17:16,640 --> 00:17:21,280 Speaker 1: was a special thing, and so just to fuel them 288 00:17:21,320 --> 00:17:24,240 Speaker 1: for their hard labor, they got the first choice of meat. 289 00:17:24,600 --> 00:17:26,480 Speaker 1: They cut it, and they got to eat it. Anyway, 290 00:17:26,520 --> 00:17:28,560 Speaker 1: we should do a whole episode on it some time. 291 00:17:28,640 --> 00:17:31,560 Speaker 1: It's it's really interesting. Yeah that sounds nice and depressing, 292 00:17:33,200 --> 00:17:35,479 Speaker 1: I mean, but really but really fascinating. And I love 293 00:17:35,520 --> 00:17:37,560 Speaker 1: that kind of study. I'm glad that that there's there's 294 00:17:37,600 --> 00:17:41,560 Speaker 1: research into it. Yeah. Yeah, speaking of hard work and 295 00:17:41,920 --> 00:17:45,879 Speaker 1: intense labor, We've got some physical chemistry coming up next. 296 00:17:46,520 --> 00:17:49,320 Speaker 1: But first a quick break for a word from our sponsor, 297 00:18:00,080 --> 00:18:06,439 Speaker 1: and we're back. Thank you sponsor. Okay, so quichhe science science. Yeah, 298 00:18:06,560 --> 00:18:10,000 Speaker 1: so akisha is a type of baked or set custard. 299 00:18:10,359 --> 00:18:14,920 Speaker 1: And in this you've got four basic stuff things at play. 300 00:18:14,960 --> 00:18:18,640 Speaker 1: You've got you've got egg whites, egg yolks, milk, fats 301 00:18:18,680 --> 00:18:22,159 Speaker 1: and milk kind of watery stuffs. Sounds so appetizing, the 302 00:18:22,160 --> 00:18:25,440 Speaker 1: stuff that isn't the fat, right, Yes, it sounds really 303 00:18:25,440 --> 00:18:27,840 Speaker 1: delicious when you put it that way. Okay, so um 304 00:18:27,880 --> 00:18:29,520 Speaker 1: so so the egg whites. The egg whites are the 305 00:18:29,600 --> 00:18:32,520 Speaker 1: kind of jelliest part of an egg. They contain these 306 00:18:32,520 --> 00:18:35,440 Speaker 1: proteins called albumins that start out as kind of tight 307 00:18:35,880 --> 00:18:40,399 Speaker 1: individualistic coils of amino acids, and these protein molecules have 308 00:18:41,000 --> 00:18:45,000 Speaker 1: both hydrophilic or water loving bits on their outsides and 309 00:18:45,040 --> 00:18:49,159 Speaker 1: then hydrophobic or water hating bits kind of curled up 310 00:18:49,160 --> 00:18:53,160 Speaker 1: on their insides, similar to proteins and milk. Unlike in milk, though, 311 00:18:53,359 --> 00:18:56,600 Speaker 1: when you heat them up, they lose their structure. Suddenly, 312 00:18:56,600 --> 00:18:59,119 Speaker 1: all of those water hating bits are freaking out and 313 00:18:59,119 --> 00:19:01,639 Speaker 1: looking for something to detect them, so they cling to 314 00:19:01,800 --> 00:19:05,439 Speaker 1: other protein molecules, meaning that the proteins all wind up 315 00:19:05,520 --> 00:19:08,480 Speaker 1: linking with each other and uh therefore trapping bits of 316 00:19:08,520 --> 00:19:12,919 Speaker 1: liquid amongst themselves. The proteins of the egg yolks coagulates similarly, 317 00:19:13,240 --> 00:19:16,480 Speaker 1: but at a higher temperature than the whites do, so 318 00:19:16,480 --> 00:19:18,919 Speaker 1: so you can kind of game your kiche by adding 319 00:19:18,920 --> 00:19:22,280 Speaker 1: different ratios of whole eggs to just yolks or just whites. 320 00:19:23,040 --> 00:19:25,800 Speaker 1: More whites mean that you get a firmer gel that 321 00:19:25,880 --> 00:19:27,480 Speaker 1: you have to be kind of a little bit extra 322 00:19:27,480 --> 00:19:30,160 Speaker 1: careful not to not to burn or scramble when you're 323 00:19:30,200 --> 00:19:32,920 Speaker 1: cooking it. Um and more yolks mean a softer gel 324 00:19:33,040 --> 00:19:37,200 Speaker 1: that's a little bit more forgiving. Meanwhile, Okay, the milk 325 00:19:37,240 --> 00:19:40,320 Speaker 1: fats and the milk watery bits in a quiche. These 326 00:19:40,359 --> 00:19:42,639 Speaker 1: are going to be the bulk of the liquid that 327 00:19:42,680 --> 00:19:46,480 Speaker 1: gets trapped up by those coagulating egg proteins. All right, 328 00:19:46,760 --> 00:19:49,760 Speaker 1: uh so, so your balance of milk fat to milk 329 00:19:49,840 --> 00:19:53,560 Speaker 1: watery stuff will affect the creaminess that the mouth feel 330 00:19:53,600 --> 00:19:56,360 Speaker 1: of the final product. If you want an extra creamy kiche, 331 00:19:56,440 --> 00:19:59,080 Speaker 1: you can also subbend some crime fresh or sour cream 332 00:19:59,119 --> 00:20:01,480 Speaker 1: to to help out with this. But you do have 333 00:20:01,560 --> 00:20:04,520 Speaker 1: to be a little bit careful because because water and 334 00:20:04,640 --> 00:20:09,280 Speaker 1: water soluble minerals help create an ideal gel in the quiche, 335 00:20:09,680 --> 00:20:13,879 Speaker 1: the minerals help create more bonds among the protein chains, 336 00:20:13,960 --> 00:20:17,840 Speaker 1: creating the really good wobbly network that you're looking for. 337 00:20:18,600 --> 00:20:22,080 Speaker 1: Wobbily network. Wobbily network. I love this. I always make 338 00:20:22,119 --> 00:20:25,680 Speaker 1: the outlines and I have sections for science and I'm like, 339 00:20:25,880 --> 00:20:27,960 Speaker 1: I'll leave that one to Lord, and she never lets 340 00:20:28,000 --> 00:20:30,119 Speaker 1: me down. This is so cool. I love knowing this 341 00:20:30,160 --> 00:20:32,320 Speaker 1: stuff because it helps you when you're you're cooking. If 342 00:20:32,320 --> 00:20:34,879 Speaker 1: you know why, if you know why the science works, 343 00:20:34,920 --> 00:20:36,720 Speaker 1: then yeah, you're like, you're like, oh, it helps you 344 00:20:36,760 --> 00:20:39,399 Speaker 1: troubleshoot a little bit. Yeah. And speaking of cooking, we 345 00:20:39,440 --> 00:20:42,600 Speaker 1: do have a few cooking tips for you. Yeah, okay, So, 346 00:20:42,600 --> 00:20:46,040 Speaker 1: so to keep your custard stable a k A smooth 347 00:20:46,160 --> 00:20:49,680 Speaker 1: instead of chunky. Nobody likes chunky custard, um, you can 348 00:20:49,720 --> 00:20:51,800 Speaker 1: you can take a couple of steps. First, you can 349 00:20:51,840 --> 00:20:54,840 Speaker 1: add up to a tablespoon of flour to your custard base, 350 00:20:54,880 --> 00:20:58,200 Speaker 1: whisk it in there. That will help absorb water and 351 00:20:58,200 --> 00:21:02,199 Speaker 1: and blend it throughout the mixture, avoiding any lumps from 352 00:21:02,240 --> 00:21:05,920 Speaker 1: pockets of steam. Also, experts recommend to bake your quiche 353 00:21:05,920 --> 00:21:09,639 Speaker 1: low and slow, no higher than three hundred degrees, and 354 00:21:09,920 --> 00:21:12,560 Speaker 1: maybe lengthen the baking time accordingly to about an hour 355 00:21:12,680 --> 00:21:15,680 Speaker 1: or so. Higher heat can scramble the egg proteins before 356 00:21:15,680 --> 00:21:17,720 Speaker 1: they have a chance to to gel up with all 357 00:21:17,760 --> 00:21:21,439 Speaker 1: of that delicious dairy. You should also a cook and 358 00:21:21,640 --> 00:21:24,960 Speaker 1: season your ad ins separately to prevent them from a 359 00:21:25,040 --> 00:21:28,200 Speaker 1: from messing up that water ratio and your custard. You 360 00:21:28,280 --> 00:21:31,040 Speaker 1: should maybe think about prick the pie dough with a 361 00:21:31,040 --> 00:21:33,520 Speaker 1: fork or what have you before pouring in the egg 362 00:21:33,560 --> 00:21:37,119 Speaker 1: custard mixture to prevent rising. Ah. And this this way 363 00:21:37,160 --> 00:21:39,399 Speaker 1: you won't have yeah, a little weird puffy bubbles in 364 00:21:39,440 --> 00:21:41,720 Speaker 1: your crust. You could also try brushing the crust with 365 00:21:41,760 --> 00:21:43,840 Speaker 1: egg whites. That's a step you would take after you 366 00:21:43,960 --> 00:21:46,679 Speaker 1: a par or blind bake the crust, but before you 367 00:21:46,720 --> 00:21:49,520 Speaker 1: pour in the custard, and it helps seal the crust 368 00:21:49,560 --> 00:21:52,280 Speaker 1: against any moisture in the custard to to keep it crisp. 369 00:21:52,680 --> 00:21:55,320 Speaker 1: Use one egg per person as a general rule of them, 370 00:21:55,400 --> 00:21:58,200 Speaker 1: and the cream should be more prominent in the eggs. 371 00:21:58,359 --> 00:22:03,400 Speaker 1: There is a lot of debate about the correct ratio 372 00:22:03,520 --> 00:22:06,320 Speaker 1: of egg to dairy, and whether you should use all 373 00:22:06,400 --> 00:22:09,159 Speaker 1: whole eggs or some whole eggs and some separated yolks, 374 00:22:09,359 --> 00:22:12,080 Speaker 1: and the correct ratio of milk to cream. You know, 375 00:22:12,359 --> 00:22:15,439 Speaker 1: everyone agrees that you want to taste the eggs but 376 00:22:15,760 --> 00:22:18,080 Speaker 1: not wind up making an omelet, and that you want 377 00:22:18,080 --> 00:22:20,119 Speaker 1: it to be rich but not too rich, But no 378 00:22:20,200 --> 00:22:23,280 Speaker 1: one really seems to agree on like which point in 379 00:22:23,400 --> 00:22:26,919 Speaker 1: any of these spectrums is just right. Um. So if 380 00:22:26,920 --> 00:22:29,000 Speaker 1: you're not sure where you fall in this debate, then 381 00:22:29,040 --> 00:22:32,000 Speaker 1: try try a recipe that's sort of middle of the road. First, 382 00:22:32,040 --> 00:22:35,439 Speaker 1: with about half milk and half cream and approximately equal 383 00:22:35,520 --> 00:22:39,160 Speaker 1: volume of egg to dairy, which means about five eggs 384 00:22:39,160 --> 00:22:42,320 Speaker 1: per CuPy dairy in metric. That equals about two eggs 385 00:22:42,320 --> 00:22:47,159 Speaker 1: per hundred milliliters. Yeah, so there you go. Some tips 386 00:22:47,200 --> 00:22:50,360 Speaker 1: to help you next time. Another thing you might think 387 00:22:50,359 --> 00:22:53,000 Speaker 1: about if you're getting creative. When researching this one, I've 388 00:22:53,000 --> 00:22:55,040 Speaker 1: stumbled upon a respe for a kish that was made 389 00:22:55,040 --> 00:22:59,960 Speaker 1: with a Derrito's Derrito crust, like Nacho Doritos or like 390 00:23:00,040 --> 00:23:04,040 Speaker 1: cool ranch. I think it was na cho bright powder 391 00:23:04,080 --> 00:23:07,760 Speaker 1: made me suspect not Yeah, I believe you, but now 392 00:23:07,760 --> 00:23:11,560 Speaker 1: I really want a cool ranch crest kind of Yeah. 393 00:23:11,680 --> 00:23:13,760 Speaker 1: The person who did it was saying he was trying 394 00:23:13,800 --> 00:23:16,880 Speaker 1: to make it um less of this the bougie thing 395 00:23:16,920 --> 00:23:24,560 Speaker 1: that we were talking about, so like bring it, thank you. Yeah. Yeah, 396 00:23:24,920 --> 00:23:28,080 Speaker 1: see it's got to Rito's crestfellas, Now you can enjoy 397 00:23:28,119 --> 00:23:35,639 Speaker 1: it anyway. That's that's about it for Keish. Yeah brings 398 00:23:35,680 --> 00:23:40,879 Speaker 1: us to listener Man Listener male So Alex wrote in 399 00:23:41,000 --> 00:23:43,640 Speaker 1: about an as she saw after listening to our Expiration 400 00:23:43,720 --> 00:23:47,040 Speaker 1: Dates episode. I just had my mind blown by your 401 00:23:47,080 --> 00:23:49,359 Speaker 1: most recent Expression Dates episode. And then when I was 402 00:23:49,400 --> 00:23:52,160 Speaker 1: walking home, I saw this bus at in Harlem. It's 403 00:23:52,240 --> 00:23:54,280 Speaker 1: fairly related. Although I wish there was a way to 404 00:23:54,280 --> 00:23:57,200 Speaker 1: print the backstory of fake Expression Dates on a subway 405 00:23:57,200 --> 00:23:59,560 Speaker 1: at either way. It gets a similar point across about 406 00:23:59,560 --> 00:24:01,840 Speaker 1: the food way problem in our country. And you cannot 407 00:24:01,840 --> 00:24:04,560 Speaker 1: see the photo. We'll try to remember to post it. 408 00:24:04,640 --> 00:24:07,680 Speaker 1: But it's like an egg and it says best iff 409 00:24:07,760 --> 00:24:10,960 Speaker 1: used across and then underneath it says trashing one egg 410 00:24:11,040 --> 00:24:15,400 Speaker 1: waste fifty five gallons of water, and yeah, it's trying 411 00:24:15,440 --> 00:24:17,919 Speaker 1: to stop food waste. Yeah, yeah, yeah, yes, it's just 412 00:24:18,000 --> 00:24:22,920 Speaker 1: best diffused period. Heather also wrote in about our butter episode, 413 00:24:23,240 --> 00:24:26,680 Speaker 1: you mentioned butter carving. The Minnesota State Fair still does 414 00:24:26,720 --> 00:24:29,560 Speaker 1: this every year. The current Princess k of the Milky 415 00:24:29,600 --> 00:24:32,600 Speaker 1: Way that's great and her court to get their sculptures 416 00:24:32,600 --> 00:24:35,280 Speaker 1: made out of huge blocks of butter. These blocks are 417 00:24:35,359 --> 00:24:38,640 Speaker 1: ninety pounds each and are quite impressive to see. Princess 418 00:24:38,720 --> 00:24:41,640 Speaker 1: Kay and her court are sculpted live during the two 419 00:24:41,720 --> 00:24:44,240 Speaker 1: running weeks of the fair. You can watch the bundled 420 00:24:44,280 --> 00:24:47,359 Speaker 1: up royalty slowly spin on a turntable in the forty 421 00:24:47,400 --> 00:24:50,960 Speaker 1: degree cooler while they're sculpted. It's a very cool and 422 00:24:51,119 --> 00:24:54,040 Speaker 1: something to see. It also happens to be in the 423 00:24:54,160 --> 00:24:56,560 Speaker 1: dairy building that serves ice cream treats, so you can 424 00:24:56,600 --> 00:24:59,160 Speaker 1: watch while you wait in line. For a delicious Sunday 425 00:24:59,280 --> 00:25:03,200 Speaker 1: or a milkshake. Okay, that's some excellent entertainment value right there. 426 00:25:03,359 --> 00:25:07,160 Speaker 1: That is magical. Oh man, I feel real conflicted about 427 00:25:07,200 --> 00:25:09,000 Speaker 1: that process. Like I don't think I would want to 428 00:25:09,000 --> 00:25:13,520 Speaker 1: sit for a butter sculpture in forty degree freezers. You'd 429 00:25:13,560 --> 00:25:16,960 Speaker 1: have to dress for it for sure, But I think 430 00:25:17,200 --> 00:25:20,879 Speaker 1: I think it might be worth worth seeing. Oh sure, sure, 431 00:25:21,040 --> 00:25:24,240 Speaker 1: absolutely so. Thank you so much to y'all for writing in. 432 00:25:24,400 --> 00:25:27,680 Speaker 1: If you would like to write into us with anything, 433 00:25:27,920 --> 00:25:30,480 Speaker 1: you can do that too. Yes, our email is food 434 00:25:30,520 --> 00:25:32,399 Speaker 1: Stuff at how stuff works dot com. We'd love to 435 00:25:32,400 --> 00:25:35,000 Speaker 1: hear from you. We're also on social media. You can 436 00:25:35,040 --> 00:25:38,119 Speaker 1: contact us there. We're on Twitter and Facebook at food 437 00:25:38,119 --> 00:25:42,399 Speaker 1: stuff hs W and we are on Instagram at food stuff. 438 00:25:42,680 --> 00:25:46,119 Speaker 1: Also thank you to our amazing audio producer Tristan McNeil. 439 00:25:46,640 --> 00:25:48,800 Speaker 1: And uh yeah, so we hope to hear from you, 440 00:25:49,160 --> 00:25:51,480 Speaker 1: and we hope that lots more good things are coming 441 00:25:51,520 --> 00:26:01,280 Speaker 1: your way.